Schwarzwald-Baar: With great attention to detail: this is how the artworks of the confectioners in St.

Many confectioners will know this: a real cake requires a lot of work – especially if it is a real masterpiece. The content of cake made in some festivals not only has to be correct, but the decoration is also important.

Sandra Schuller knows it: It’s her job at the bakery in Zuckerbeck in St. Georgen. We looked over her shoulder at her work.

How many steps are needed before this cake is presented to the viewer as a final product? “I can’t say that,” Sandra Schuller said. Anyway, there are many handles.

Video: Müller, Werner

There are two different types of cake on the menu this time. Confirmation cake and baptism cake. It is important that the Schuler confectioner also discuss what the artwork should look like when placing an order. Customers often fetch cake images from the internet as templates.

Work over several days

All cakes have one thing in common: They’re made with biscuits, according to the pastry chef. They are baked the day before and cut with a flat, wide and very sharp knife. Then the filling is hidden between these discs.

In the case of a christening cake, lemon cream with strawberries. In order to be able to quickly finish the artwork, Sandra Schuller actually prepared the cake with the filling, put it in the fridge, and continued working on it the next day.

The christening cake is thinly spread with buttercream on top. Then follow the perimeter with an even layer of buttercream. Sandra Schuller reaches for a large block of marzipan.

Sandra Schuller cuts a wide strip from the large block of marzipan for further processing.

Sandra Schuller cuts a wide strip from the large block of marzipan for further processing. | Photo: Werner Muller

Cut a strip 2 to 3 cm thick, cut it into smaller pieces and move the marzipan back and forth on an adjustable roller until the desired thickness is reached.

Everything according to a precise plan

In this case about three millimeters. With an experienced hand, Sandra Schuller places a sheet of marzipan on top of the cake and begins smoothing the surface of the marzipan without forming any bubbles. This is followed by the edge of the cake with the same procedure. Excess marzipan is cut off with a sharp knife.

For pastry chef Sandra Schuller, pastry work is very creative. But she believes that very few would like to work in this profession – few of them. “I wish more people would get involved in the confectionery business.” It’s her element at work.

A cake ring with side markers is then pressed into marzipan to attach fondant garlands to the depression. Fastened with sugar glue, fixing garlands. Moreover, different colored emblems are installed under the garlands. The roof is covered with a school of different colors of fondant, the Christian symbol.

Spread the buttercream thinly around the prepared cake with a spoon and then let it cool.

Spread the buttercream thinly around the prepared cake with a spoon and then let it cool. | Photo: Werner Muller

Melted chocolate at 32°C is packed in a freshly folded decorating bag and the cake artist begins naming the cake according to the text specified by the customer. A steady hand is required until the text is on the cake.

The Open Confirmation Book is like the Bible. The biscuits used for this were also cut and placed between two slices of raspberry cream with lemon and also stored in the refrigerator.

Lots of good work

Spread a thin layer of buttercream all over and place a sheet of marzipan on top. Smooth it without air bubbles on top and sides is the extra preparation. Double-sided paper is placed on top, the corners are slightly bent and the pages of the book are indicated by the modeling kit, which is then traced with chocolate powder and a thin brush.

The pages of the book are indicated by a brush and cocoa.

The pages of the book are indicated by a brush and cocoa. | Photo: Werner Muller

The pages of the book are indicated by a modeling set and delicately covered with cocoa powder and a brush. The top plate is slightly bent at the corners. With a steady hand, Sandra Schuller writes a Bible verse with the ornamental bag.

Video: Werner Muller

Page markers are inserted between the duplex page. Both sides are decorated with colorful strips of fondant and mosaic. Until the customer picks up the artwork, the cake is stored in the fridge again. “Of course I’m happy with the responses and appreciation,” Sandra Schuller adds.

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